Starters
Salami & Mozzarella Candy Cane
Serves: 6 - 8 Prep time: 15 minutes INGREDIENTS 250g sliced salami 250g fresh mozzarella, sliced Fresh strawberries Fresh blueberries Fresh rosemary sprigs METHOD On a large serving platter, alternate slices of salami & mozzarella, slightly overlapping each piece. Arrange into a candy cane shape, creating the curved top & straight base. Garnish each end of the candy cane with halved strawberries & blueberries. Tuck rosemary sprigs around the candy cane to add colour & a fresh, seasonal touch. Serve immediately or refrigerate until ready to serve. TIPS Add olives, grapes or cherry tomatoes for extra colour & flavour. Swap salami for prosciutto or sopressa for a different charcuterie option. Pair with crusty bread, crackers & a selection of cheese for a complete grazing platter.
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Cucumber Tea Sandwiches
Makes about 15 round sandwiches. INGREDIENTS 250g cream cheese, softened 25g sour cream 1½ Tbsp fresh chives, finely chopped 1½ Tbsp fresh dill, finely chopped (plus extra fronds for garnish) Salt and freshly ground black pepper, to taste 15 slices soft white bread, crusts removed 30 thin slices cucumber METHOD In a small bowl, combine the cream cheese, sour cream, chives, and dill. Season with salt and pepper and mix until smooth and well combined. Lay the bread slices on a board. Using a round cutter (such as a scone cutter), cut two circles from each slice of bread. Spread a generous layer of the cream cheese mixture onto one side the bread round. Top each with two thin slices of cucumber, then gently press together if making sandwich pairs. Garnish with a small frond of fresh dill. Serve immediately or cover lightly and refrigerate until ready to serve. GET THE LOOK Scone CutterCake Stand
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Prawn Cocktail
INGREDIENTS • Cooked prawns• 250ml ketchup sauce• 250ml salad cream• 2 tsp Worcestershire sauce• 1 tsp fresh horseradish• Generous dash of Tabasco (to taste)• Pinch of cayenne pepper METHOD In a small mixing bowl, combine the ketchup sauce, salad cream, Worcestershire sauce, horseradish, Tabasco, & cayenne pepper. Mix until smooth & well combined. Transfer the cocktail sauce to a serving dish & arrange the cooked prawns alongside or on top. Serve chilled, garnished with lemon wedges or fresh herbs if desired.
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Greek Feta Chips
INGREDIENTS • 700g cooked potato fries• Salt and pepper, to taste• 2 tsp dried oregano• 2 tsp dried thyme• 1 Tbsp fresh dill, chopped• Zest of 1 lemon• Lemon juice, to taste• 100g crumbled feta METHOD Place half of the fries on a serving platter. Sprinkle with salt & pepper, half of the dried herbs, lemon zest, & half of the crumbled feta. Layer the remaining fries on top. Sprinkle with the remaining herbs & zest, a drizzle of lemon juice, & crumble the rest of the feta over the top. Serve immediately, while warm.
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Halloumi Skewers
INGREDIENTS • 450g halloumi cheese, cut into 2cm cubes• 4 Tbsp olive oil• Zest and juice of 1 lemon• 1 Tbsp fresh thyme leaves• 1 Tbsp fresh oregano• Salt and pepper, to taste METHOD In a bowl, mix together the olive oil, lemon zest & juice, thyme, oregano, salt, & pepper to create the marinade. Add the halloumi cubes to the marinade & let soak for 10 minutes. Thread the marinated halloumi onto skewers. Preheat the grill to medium-high heat. Grill the skewers for 8–10 minutes, turning occasionally, until the cheese is golden & lightly charred. Let rest for a few minutes before serving. Garnish with extra fresh herbs & a squeeze of lemon juice.
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Chips with Anchovy
INGREDIENTS • 165g salted potato chips• 60g jamón• 70g anchovies• Manchego cheese, sliced or grated METHOD Spread the salted potato chips evenly across a serving platter. Grate or slice the Manchego cheese & scatter it over the chips. Top with jamón & anchovies, distributing evenly across the platter. Lightly mix to combine the flavours & serve immediately.
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Pickled Octopus (Htapodi Toursi)
INGREDIENTS • Cooked octopus tentacles or baby octopus• Equal parts red wine vinegar and water (to fill jar)• 2 garlic cloves, sliced• 3 bay leaves• Fresh thyme sprigs• Olive oil (to top and seal jar) METHOD In a saucepan, gently heat equal parts red wine vinegar & water just warm, not boiling. Using a clean 850ml Weck jar, layer the cooked octopus with sliced garlic, bay leaves, & fresh thyme. Pour the warm vinegar mixture into the jar, leaving 1–2cm of space at the top. Fill the remaining space with olive oil to create a seal. Seal the jar with its lid & refrigerate for at least 2 days. To serve, remove the jar from the fridge & allow it to come to room temperature if the marinade has solidified. Once liquefied, pick out the octopus and enjoy.
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Cubano Sliders
INGREDIENTS • 15 brioche slider buns• 4 tbsp Dijon mustard• 4 tbsp mayonnaise• 2 tbsp unsalted butter, melted (plus extra for brushing)• 3-5 slices deli ham• Pulled pork (https://wheelandbarrow.com.au/blogs/recipes/pulled-pork-empanada)• 6 slices Swiss cheese• 1 tsp poppy seeds• Dill pickles, to garnish METHOD Preheat your oven to 180°C. Prepare the buns: Slice the brioche slider buns in half horizontally. Place the button halves into the prepared baking dish. Make the sauce: In a small bowl, mix together Dijon mustard, mayonnaise, & 2 tbsp of melted butter. Spread half of the sauce on the bottom halves of the buns. Assemble the sliders: Layer the deli ham, pulled pork, & Swiss cheese evenly over the bottom buns. Place tops on. Finish and bake: Brush the tops of the buns with a little extra melted butter & sprinkle with poppy seeds. Cover the dish with foil & bake for 20 minutes. Remove the foil & bake for an additional 5-10 minutes, or until the tops are golden & the cheese is melted. Serve: Let the sliders cool for 5 minutes. Garnish with dill pickles, slice & serve warm.
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Baked Brie
Ingredients: Brie Cheese Garlic Cloves Olive Oil Thyme Method: Preheat your oven to 350°C Unwrap the brie & place it in a cast iron pot. Score the top of the brie with shallow cuts in a crisscross pattern. Drizzle olive oil over the top of the brie. Mince the garlic & tuck them into the scored sections of the cheese. Add a few sprigs of fresh thyme on top for extra flavor. Bake for about 10 minutes, or until the brie is soft & gooey in the center. Remove from the oven & serve with your favorite crackers or crispy bread for dipping.
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Prawn Rice Puffs
INGREDIENTS 12 cooked prawns, peeled Half a wombok cabbage 1 packet of 22cm round rice paper 500ml oil for frying Chives, for garnish Aioli, for topping METHOD Thinly slice the wombok cabbage & set aside. Cut 3 sheets of rice paper into quarters. Heat a large frying pan with oil over high heat for 2 minutes, then reduce to medium heat. Continue heating until the oil reaches 180C, or until you see small 'veins' forming at the bottom of the pan. Test the oil by dipping the corner of one rice paper sheet into it. If it bubbles immediately, the oil is ready. Place each rice paper sheet into the oil & cook for about 2 seconds, or until puffed up. Remove with tongs & drain on paper towels. Repeat with the remaining rice paper. Arrange the puffed rice papers on a serving tray. Add a small amount of sliced wombok on each, followed by a prawn, a dollop of aioli & a strand of chive to garnish. Serve immediately & enjoy!
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Cheese & Olive Christmas Tree
INGREDIENTS 500g cream cheese, slightly softened 4 cups shredded cheddar cheese ½ cup chopped chives 200g olives Sprigs of fresh rosemary Assorted crackers METHOD In a mixing bowl, combine the cream cheese, shredded cheddar, and chopped chives. Mix until all ingredients are fully blended. Lay one sheet of plastic wrap on a cutting board, then place another sheet of plastic wrap across it to form a cross. Pile the cream cheese mixture in the center. Use the cling wrap to shape the cheese mixture into a Christmas tree, standing it upright. Wrap it tightly in the cling wrap and chill in the fridge for about 30 minutes, or until firm. Once chilled, remove the cling wrap and transfer the cheese tree to a serving platter or cake stand. Pat the olives dry with paper towels to remove excess marinade, then decorate the cheese tree with olives and rosemary sprigs. Surround the tree with assorted crackers. Serve immediately, or refrigerate until ready to serve.
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Fried Olives
INGREDIENTS Olive oil for frying 300g pitted olives 1 egg, beaten ¾ cup Italian seasoned bread crumbs Aioli, for serving METHOD Pour enough olive oil into a saucepan to reach a depth of 5cm. Heat the oil over medium-high heat until it reaches 180°C. In a small bowl, beat the egg with a fork or whisk. Pat the olives dry with a paper towel, then add them to the egg mixture, coating well. Place the bread crumbs in a shallow dish. Transfer the egg-coated olives to the dish and roll them in the bread crumbs until fully coated. Fry the olives in the pre-heated oil in batches, cooking for about 45 seconds or until golden brown. Remove with a slotted spoon and drain on paper towels. Serve warm with aioli for dipping.
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